the Pence family cookbook

All Recipes

Collard Sandwich

main course greens sandwich untested


for the cornbread:

  • 1 cup cornmeal
  • 1 heaping tbsp. self-rising flour
  • 1/2 tsp. kosher salt
  • 2 tbsp. peanut oil

for the greens:

  • 1 bunch collards, stemmed and cut into strips
  • 2 tbsp peanut oil
  • 1 tsp. kosher salt, plus more to taste
  • 2 tsp. sugar, plus more to taste


for the cornbread:

Combine all dry ingredients in a bowl. Add ⅔ cup water, plus more as necessary to thin the mixture to the consistency of pancake batter. Heat peanut oil in a cast-iron skillet over medium-high heat. When it shimmers, add the batter in softball-sized circles. Cook for 1-2 minutes on each side, or until browned.

for the collard greens:

Heat peanut oil in a large saucepan over medium-high heat. Add collards. Stir. When they begin to sizzle, add a splash of water, and then cover the saucepan and cook 10-12 minutes, stirring occasionally. Season with salt and sugar, adding more to taste.

for the sandwiches:

Cover two pieces of cornbread with collard greens. Top with two more pieces, and then cover each sandwich with 1-2 strips of cooked bacon. Serve immediately.

JoLynn’s Concessions, NC, via Garden & Gun


cocktails champagne campari


  • 4 ounces dry Prosecco or other sparkling white wine
  • 1 ounce sweet vermouth
  • ½ ounce Campari
  • Club soda
  • Lime wheel (for serving)


Pour Prosecco into an ice-filled large wine or rocks glass. Add vermouth and Campari and top off with club soda. Gently stir together; garnish with lime wheel.


Strawberry Muffins

breakfast bread muffin strawberry


  • 2 c. (240 g) all purpose flour, plus extra
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 c. (4 oz) butter, softened
  • 1 c. (200 g) granulated sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/4 tsp. almond extract
  • 1/2 c. milk
  • 2 1/4 c. diced strawberries (divided)
  • 2 tbsp. turbinado sugar


Preheat the oven to 375 F/190 C, and prepare your muffin tin.

Mix together the flour, baking powder, and salt. In another bowl, beat the butter and sugar for about 2 minutes. Add eggs one at a time, beating well after each. Add the vanilla and almond extracts. (The batter may be a bit grainy.) Add the dry ingredients in three additions, alternating with the milk.

Toss the strawberries with 2 tsp. of flour. Set 1/2 c. of them aside, and fold the rest into the batter. Do not overmix.

Scoop batter into muffin tins. Scatter the reserved berries on top, then sprinkle with sugar. (Don’t let the sugar touch the edges or they will stick.)

Bake for 30 minutes (for normal-size muffin tins, longer for jumbo), until a toothpick comes out clean. Let cool in the pan before transferring to a rack.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking). Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

Once Upon a Chef

Instant Pot Butter Chicken

main course indian chicken instantpot


  • 14 oz. can tomatoes
  • 5-6 cloves garlic
  • 1-2 tsp. minced ginger
  • 1 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 1 tsp. ground cumin
  • 1 lb. chicken (pref. boneless thighs)
  • 4 oz. butter, cubed
  • 4 oz. heavy cream
  • 1 tsp. garam masala
  • 1/4–1/2 c. cilantro


Place the first ten ingredients into the instant pot. Cook for 10 minutes on high. Allow the pressure to drop for 10 minutes naturally, then quick release.

Take the chicken out and set aside. Blend the sauce with an immersion blender, and add the butter, cream, cilantro, and further 1 tsp. garam masala.

Set aside half of the sauce for future use (mix with paneer, or peas, or shrimp, or leftover cooked chicken).

Chop the chicken, return it to the sauce, and heat gently. Serve with rice or naan.

Two Sleevers

French Apple Cake

dessert cake apple


  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (4 oz.) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons (1 1/2 oz.) dark rum (such as Myers’s)
  • 1 teaspoon vanilla extract
  • 1 large Granny Smith or Fuji apple, peeled, cored, and cut into 1/2-in. cubes (about 1 1/2 cups)
  • Powdered sugar


Preheat oven to 350°F. Grease and flour an 8-inch round cake pan; line with parchment paper.

Whisk together flour, baking powder, baking soda, and salt in a large bowl; set aside. Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until lightened and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Beat in rum and vanilla until just incorporated. Add flour mixture; beat until just combined (do not overmix). Fold in apples.

Spoon batter into prepared pan, spreading to edges. Bake in preheated oven until top is golden brown, 25 to 30 minutes. Let cool completely in pan on a wire rack, about 30 minutes. Run a knife around cake edges to loosen from pan; invert onto a cake plate. Dust with powdered sugar, and serve.


English Muffin Bread



  • 2 1/4 teaspoons instant yeast
  • 1/3 cup warm water
  • 1 tablespoon granulated sugar, divided
  • 3 cups (384g) all-purpose flour
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 teaspoon baking soda
  • 1/2 cup chopped scallions, whites and greens
  • 1 cup grated sharp cheddar cheese
  • 1 cup (225g) thick buttermilk, at room temperature
  • 2 tablespoons plus 1 teaspoon vegetable oil


Lightly grease or spray a 9x5-inch metal loaf pan with shortening or nonstick cooking spray. Wipe away any excess that pools in the corners. Line the pan with a piece of parchment paper that hangs over the edges. Grease the parchment paper. Dust the pan with 2 tablespoons coarse cornmeal and tap around the pan and paper to coat.

In a small bowl whisk together yeast, warm water, and a pinch of sugar. Let rest and froth for a few minutes.

In the bowl of an electric stand mixer fitted with a paddle attachment, whisk together the flour, remaining sugar, salt, black pepper and baking soda. Add the scallions and cheddar and stir to combine.

Add the buttermilk, oil, and yeast mixture. Stir with a spatula to lightly incorporate. Place on the mixer with the dough hook and mix on low speed for 4 to 6 minutes. Until all of the ingredients are combined and the mixture is soft and sticky.

Lightly grease your fingers and scrape the dough out of the bowl into the prepared pan. With oiled fingers gently press the dough evenly into the pan, corner to corner. Sprinkle the top of the dough with remaining cornmeal.

Cover loosely with plastic wrap and allow to rest in a warm place until doubled in size, about an hour. The dough will come to about 1 inch or a smidge closer to the top of the pan.

Place a rack in the center of the oven and preheat oven to 400 degrees F. When bread has doubled, place it in the oven and allow to bake for 22 to 25 minutes, until golden brown and the bread sounds hollow when tapped in the center.

Joy the Baker

Schlotzskys Bread



  • 1/2 cup warm water
  • 1 packet quick rise active dry yeast (2 1/4 teaspoons)
  • 1 tablespoon granulated sugar
  • 3/4 cup warm milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 tablespoon melted butter


In a medium-sized bowl, gently whisk together the yeast, warm water, and sugar. Let it stand for 5 minutes until bubbly.

Whisk in the warm milk, baking soda, salt, and 1 cup of the flour until smooth. Then mix in the remaining flour.

Spray two 9-inch cake pans (or pie pans) with nonstick cooking spray and dust the bottoms with cornmeal. Divide the dough between the pans and spread it out a little. The yeast will do the rest. Spray plastic wrap with nonstick cooking spray and lightly cover each pan. Proof (let rise) in a 150-175 degree oven (or a warm, draft-free place) for 1 hour.

Preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 20 minutes, or until golden brown. Brush the tops of bread lightly with melted butter and cool in pans completely.

Dust off the loose cornmeal. Slice the bread loaves in half horizontally.

The Schlotzsky’s “original” has yellow mustard, garlic/Caesar dressing, cheddar cheese, grated Parmesan, ham, salami, lettuce, tomato, and lots of sliced black olives.

A Spicy Perspective

Saffron Risotto

side dish italian rice untested


  • 1.5 L chicken stock
  • 80 g butter
  • 1 onion
  • 350g risotto rice
  • 1 glass dry white wine
  • 1/2 tsp. saffron threads
  • 80g Parmesan cheese, grated


Bring the stock to the boil. Melt 2/3rds of the butter in a saucepan and add the finely chopped onion, stirring occasionally on a low heat for 5 minutes. Stir in the risotto rice so it’s evenly coated in butter and starts to turn translucent. Pour in the wine and cook until it has evaporated.

Then start to add the broth, one ladle at a time, so the rice slowly absorbs the liquid. Add more stock as the saucepan goes dry. This will take about 20-25 minutes. The rice should be tender with a pleasant bit of bite in the middle.

Before you add the last ladle of stock, stir in the saffron threads and a pinch of salt. After all the stock has been absorbed take the pan off the heat and stir in the remaining butter and the grated parmesan. Serve.


French Onion Beef Noodle Soup

main course soup beef pasta chinese untested


  • 2 tbsp. vegetable oil
  • 3 lb. bone-in beef short ribs, cut into 2" segments
  • salt
  • 6 scallions, white and dark green parts separated
  • 8 cloves garlic
  • 1 4" piece ginger, scrubbed, sliced
  • 6 star anise pods
  • 2 3" cinnamon sticks
  • 8 whole cloves
  • 2 tsp. black peppercorns
  • 2 tsp. coriander seeds.
  • 1 c. dry white wine
  • 1/2 c. (or more) soy sauce
  • 3 tbsp. butter
  • 5 lb. onions (about 10 medium), thinly sliced
  • 2 tbsp. rice vinegar
  • 30 oz. fresh or 18 oz. dried ramen noodles


Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.

Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.

Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.

Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed.

Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.

BA, March 2020

Braised Endives

side dish belgian


  • 8 endives
  • 2 tbsp. olive oil
  • 1 c. water + 1/2 cube beef bouillon, or 1 c. beef stock
  • salt and pepper
  • herbes de provence


Heat the olive oil in a skillet. Trim off the ends of the endives and discard any damaged or dirty leaves. Cut the endives in half length-wise, and place them in the skillet, flat side down.

Cook them over medium heat for fifteen minutes, turning every five minutes and making sure that they don’t burn.

Add half the liquid (if using bouillon, don’t add it yet, just add water). Salt just a bit, especially if your stock is salty. Add pepper and herbes de provence. Cook for another fifteen minutes, turning regularly.

Add the rest of the liquid (and the bouillon cube, if using). Let simmer and reduce, ensuring that nothing sticks, until all the liquid clings to the endives.

Le journal des femmes, translated


african almond apple applesauce apricot argentinian artichoke arugula asparagus austrian avocado bacon banana barbecue barley bean beef beer beet belgian bellpepper blueberry boudin brandy broccoli broccolini brownie brussels-sprouts bulgur buttermilk cabbage cabrito cajun cake campari canning caramel carrot cashew casserole cauliflower caviar champagne cheese chestnut chevre chicken chile chinese chocolate chorizo cinnamon coconut coffee cookie corn cornbread cornish-game-hen crab cranberry crawfish crockpot cuban cucumber cupcake curry custard danish dip donut dressing duck dumpling dutch ecuadoran eggplant endive ethiopian family farro fennel fernet finnish fish fondue french game german gin goat goose greek greenbean greenchile greens hamburger hazelnut honey hot-dog hungarian icecream indian instantpot irish italian jam jamaican japanese jicama korean lamb leek lemon lentil lillet lime lobster macadamia malaysian mango maple marinade mediterranean melon mexican mint mocktail moroccan muffin mushroom mussels newmexican oatmeal okra olive omelet onion orange oyster pancake pasta pastry pate peach peanutbutter pear peas pecan pence peruvian philip pickle pie pisco pistachio pizza plum pork portuguese potato prosciutto pumpkin quail quinoa rabbit radish raspberry rhubarb ribs rice rum salad salmon salsa sandwich satsuma sauce sausage scallops seasoning shrimp shrub smallbatch snack soup spanish spinach squash steak stew stgermain strawberry stuffing suze swedish sweetpotato tapas tea tequila thai tofu tomatillo tomato tuna turkey turkish turnip uni untested veal vegan vegetarian venison vietnamese violette vodka waffle walnut watermelon whiskey wine zucchini